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This ham and cheese croissant breakfast casserole is the best way to use your leftover ham. It’s a savory breakfast bake with cubed croissants, ham, cheese and eggs.

A slice of ham and cheese croissant breakfast casserole on a white plate on top of a red kitchen towel.

Have leftover ham let’s make a breakfast casserole with croissants, ham and cheese. Inspired by a croque monsieur this savory breakfast casserole is buttery and flaky from croissants, has a soft and delicious layer of eggs, ham and gooey cheese.

Great for an Easter brunch, Christmas morning or just as a big breakfast on the weekend. It feeds a crowd you could easily make this for a bridal or baby shower. Make this in the morning or prep it the night before.

French toast meets a breakfast sandwich. This recipe reminds me a lot of a strata. Looking for a strata recipe? Try this breakfast strata.

Interested in other ham recipes Crockpot Ham, maple glazed ham and Ham and Potato Casserole with Broccoli.

Ham and cheese croissant breakfast casserole ingredients on a white kitchen counter.
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  • Croissants– Cut into small bite size pieces. Day old or stale croissants work well too.  
  • Cooked Ham– Leftover Spiral ham makes this recipe quick and easy. I am using this maple glazed ham.
  • Garlic– Fresh cloves of garlic minced. Don’t have garlic then 1/2 tablespoon of garlic powder will work as well.
  • Eggs and Milk– The traditional egg custard base for any breakfast casserole. I prefer whole milk, but any milk will work.
  • Dijon Mustard–  Don’t skip this! The mustard adds a layer of depth and flavor to the casserole, bringing out the savory notes. 
  • Seasonings– Salt, pepper and onion powder.
  • Cheese– I like a mixture of Swiss and Cheddar cheese. Gruyere and Colby jack also work well.
Step by step photos on how to make a ham and cheese croissant breakfast casserole.

How to Make Ham and Cheese Croissant Breakfast Casserole

  1. Preheat oven to 350º F. Grease a 13×9 inch baking dish with cooking spray. Cut the croissants into bite size pieces placing them into your prepared baking dish.
  2. Ham and garlic
  3. In a medium sized bowl whisk together eggs, milk, dijon mustard, salt, pepper and onion powder. Pour the egg mixture over the croissants and ham.
  4. Cover evenly with cheese and bake at 350º F for 45-50 mins.

Variations & Substitutions

This recipe also works great with day old or stale croissants. You can often times get them at the discount section of the bakery or grocery store. Mini croissants also work in this recipe.

Don’t have ham swap it out for bacon or sausage.

Want it to be more like a monte cristo? Skip the dijon mustard and top with maple syrup and powdered sugar. It will be a sweet and savory dish.

A white baking dish filled with ham and cheese croissant breakfast casserole on a kitchen counter and red towel.

Best Tips for Making Ahead

  • This is a great time-saving recipe because it can be made ahead of time and baked right before you need it, without sacrificing any flavor, texture or taste. 
  • Simply assemble the breakfast casserole, then cover with plastic wrap or aluminum foil and store unbaked in the fridge overnight.
  • When ready to bake, make sure to take the baking dish out of the fridge at least 30 minutes before baking to bring the casserole up to room temperature – do not put a cold pan straight into the oven. 
How to store leftovers

Store in an air tight container in the refrigerator for up to 3-5 days.

Can you freeze a breakfast casserole?

Yes, you can freeze this breakfast casserole. Cut into individual portions and freeze in an air tight container. I like to pull out individual portions and reheat for breakfast.

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Ham and Cheese Croissant Breakfast Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 people


  • 5 Croissants, cubed
  • 1 1/2 Cups Ham, chopped
  • 2 TBSP Garlic, minced
  • 6 Eggs
  • 2 Cups Milk
  • 2 TBSP Dijon Mustard
  • 1/4 TBSP Salt
  • 1/2 TBSP Black Pepper
  • 1/2 TBSP Onion Powder
  • 1 Cup Swiss Cheese
  • 1 Cup Cheddar Cheese


  • Preheat oven to 350ºF. Grease a 9×13 inch casserole dish with cooking spray.
  • Cut croissants into bite size pieces about an inch and place them in to the baking dish.
  • Layer evenly ham and garlic on top of the croissants.
  • In a medium sized bowl add eggs, milk, dijon mustard, salt, pepper and onion powder. Whisk until combined.
  • Pour the egg mixture over the croissants and ham.
  • Top with shredded cheese and bake at 350º F for 45-50 mins.



Calories: 490kcal | Carbohydrates: 29g | Protein: 24g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 99mg | Sodium: 1133mg | Potassium: 336mg | Fiber: 2g | Sugar: 10g | Vitamin A: 832IU | Vitamin C: 1mg | Calcium: 428mg | Iron: 2mg
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About Michelle Beaton

Welcome to Weekend Craft. Life is busy so I am all about getting projects done on the weekend, whether it be crafts, DIY, home decor, or crafting with your Cricut.

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